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Ingredients: 1 Ripe papya, peeled, diced 1 Lime zest and juice 1 Teaspoon(s) Red onion minced 1 Teaspoon(s) Fresh cilantro, chopped 1/2 Teaspoon(s) Coarse ground black pepper 84 Raw headless Mexican shrimp, peeled and deveined 4 Red bell peppers, roasted and peeled 3 Cup(s) Hot water 6 Earl Grey tea bags 60 Asparagus spears, 2" long 2 Oranges, zest and juice 6 Ounce(s) Lemon juice, fresh 2 Tablespoon(s) Ginger root, minced 2 Tablespoon(s) Shallots, minced 5 Cup(s) Court bouillon 3 Cup(s) Asparagus, tough ends removed Directions: Prepare the papaya salsa first to allow falvors to combine. Place papaya, lime zest and juice, red onion, cilantro and black pepper into small mixing bowl; stir and allow to marinate until service. Start by cleaning the Mexican shrimp. Reserve the shells to utilize in another recipe. Next roast and peel the red bell peppers. Cut them into large pointed strips about 1" wide and reserve for service. Steep the Earl Grey tea bags in hot water and allow the flavor to extract until time for deglazing. Prepare asparagus, oranges, ginger root and shallots. Bring court bouillon to boil. Add couscous and olive oil. Cover and remove from heat. In 2 12" saute pans heat olive oil. Saute the ginger, shallots and shrimp together. Sear shrimp 2 minutes and turn over. Add asparagus and roasted pepper. Deglaze with the Earl Grey tea, add the orange zest and juice; reduce for 2 minutes. Place a timbale mold of couscous at top of entree plate. Place a melange of shrimp, asparagus and red pepper around base of plate and baste with tea sauce. Accompany with a tablespoon of papaya salsa next to the couscous. Serve immediately.
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Pat dry with paper towels. In a large bowl, combine oil, parsley, garlic, breadcrumbs and salt and pepper to taste. Add shrimp and scallops to mixture. Mix until well c Mtk's sauced shrimp In large bowl stir together the sour cream, mayonnaise, chili sauce, lemon juice, horseradish, Worcestershire sauce, Tabasco sauce, curry powder, chutney and capers. Pour the sauce over the shrimp and toss to coat. Refrigerate for several hours. To ser Brown rice saute with parsley and sage Wash the rice well under cold water, then place in a saucepan with water to cover by 1/4". Bring to a boil over high heat, then turn the heat down low and cover tightly. Simmer until all water is absorbed, approximately 1 hour. In a f Edamame succotash with shrimp 1. Prepare edamame according to package directions, omitting salt. Drain. 2. Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove from pan, reserving 1 tablespoon drippings in pan; crumble bacon. 3. 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Shrimp & asparagus salad Cook green asparagus in boiling salted water until barely tender, about 1 minute. If purple asparagus is tender, don't cook at all. In mixing bowl, combine asparagus, shrimp and bell pepper. In another bowl, mix mayonnaise, parsley, Shrimp normandy Steam zucchini, broccoli and red pepper until tender but crisp. Melt butter in saute pan. Add shrimp, onions, garlic and mushrooms. Saute until shrimp are pink. Add cream and stock, place in a baking dish. Add vegetables and wine. Cover with chees Acadian peppered shrimp 2 The shrimp should be of a size to number 30-35 per pound. Melt the butter in a large deep-sided frying pan or iron skillet over low heat. When melted, raise the heat, and add the remaining ingredients except the shrimp. Cook, stirring often, until Asparagus shrimp salad Cook shrimp; drain and set aside. Cook asparagus until crisp- tender; drain well. Place shrimp, asparagus and lemon slice in mixing bowl. Pour herb dressing over all, cover and chill well, stirring once or twice. Combine onion, parsley and toma Barbecued shrimp #2 Rinse shrimp in cold water and drain well. Pinch off and discard head, but leave as much of the fat in the head attached to the body (I said it would taste good, not that it would be good for you!). In a small bowl combine the seasoning mix ingre Simply sumptuous shrimp In large skillet, melt butter. Add green pepper, onion and garlic; saute about 5 minutes. Add tomatoes, clam juice, wine, water and rice. Boil at medium heat 25-30 minutes until rice is cooked. Add shrimp and clams. Reduce heat to simmer fo Stuffed shrimp with bacon Steam shrimp lightly, just about 30-60 seconds after they begin to turn orange. Plunge shrimp into ice water to cool. Do this immediately. Peel and butterfly the shrimp. Cut the mozzarella into strips that are a little smaller than the shrimp Barbecued shrimp #3 Spread shrimp in shallow baking pan (about 1-1/2 inches deep), pour melted butter and olive oil over shrimp. Squeeze lemons over shrimp and put peels in the shrimp. Add other ingredients. Broil for 5 minutes on each side. Marinated shrimp in avocado halves * Shrimp can be either fresh or frozen and should be shelled. ** Jalapeno Pepper should be rinsed, seeded and cut into strips. Thaw shrimp if frozen. In a bowl combine vinegar, lemon juice, salt, mustard and pepper and set aside. In a medi Shrimp soup Put ingredients, except shrimp, in chicken stock. Bring to boil and then lower heat. Cover, and cook for 45 minutes. Add shrimp and simmer for 30 minutes more. You may wish to experiment with the amount of wine you use. 2 cups in the pot may be a bit mu Shrimp dip heat the soup, soak gelatin in 1/2 cup water, mix everything and pour into a mold and chill. Skewered shrimp on sugar cane with mango lime salsa Rub shrimp with Caribbean seasoning and skewer. Let sit for 10 minutes. Peel sugar cane and slice on the bias razor thin. Prepare a wood or charcoal fire and let it burn down to embers. In a mixing bowl combine lime zest, mango, coriander and ging Venezuelan peppers with shrimp * Bell peppers should be seeded and cut into thin julienne strips. ** Garlic cloves should be peeled and cut into 1/4-inch chunks. ~------------------------------------------------------------------------- Slit the shrimp up the back with a sharp k Shrimp sui mai Process al l ingredients except green onion until well blended. Mix in green onions. Shape into open dumplings. Steam 10 minutes. Shrimp ring Preheat oven to 350. Pell and devein shrimp. Cut into small pieces. (if you use small precooked shrimp, thaw under cold water, leave uncut) Mix all ingredients together and place in a ring on top of crescents. Press the triangles together at theperfora Thai shrimp curry Heat peanut oil in heavy large skillet over medium-high heat. Add sliced onion; stir-fry until soft and beginning to brown, about 4 minutes. Reduce heat to medium. Add green onions and curry paste; stir until fragrant, about 1 minute. Add coconut milk, ch Spicy peanut noodles w/shrimp Peanut Sauce 1/3 cup creamy peanut butter º to 1/3 cup water 2 Tablespoons soy sauce 1 ? Tablespoons rice vinegar 1 to 2 teaspoons chile paste with garlic ? teaspoon sugar ? teaspoon salt, divided Shrimp 1 pound medium shrimp, peeled and deveined Cooking Shrimp and asparagus salad Cook green asparagus in boiling salted water until barely tender, about 1 minute. If purple asparagus is tender, don't cook at all. In mixing bowl, combine asparagus, shrimp and bell pepper. In another bowl, mix mayonnaise, parsl Broiled or grilled shrimp or scallops, basque style Preparation time: 15 minutes Cooking time: 5 minutes Yield: 4 servings Prepare a medium-hot charcoal fire or preheat a gas grill or broiler. Make sure the grill rack is clean and place it as close to the heat source as possible. Mix together in a serving Barley risotto with shrimp eggplant In a large saucepan, heat 2 tablespoons oil over medium-high heat. Add shallot and cook, stirring, until translucent. Add barley; stir to coat with the oil. Reduce heat to medium. Continue cooking barley, stirring occasionally, for 2-3 minutes; Squash, shallot and rosemary saute Prepare the squash, and if you want to do so in advance, toss with a little cold water, place in a plastic bag, tightly seal, and refrigerate for up to 24 hours. Pat the squash dry before cooking. Heat a large heavy saucepan over medium-high heat. Add the Fried shrimp cocktail Beat the shrimp, cream cheese, and cocktail sauce with a wooden spoon until smooth. Drop by tablespoons onto wonton wrappers. Fold envelope style, sealing with water. Heat 2 inches of oil in a saucepan to 375F degrees; deep-fry wontons 10 to 15 Mango shrimp summer rolls Stir together fish sauce, lime juice, water and brown sugar to make the sauce. Add shrimp to a 5 quart pot of boiling salted water, then reduce heat and poach shrimp at a bare simmer, uncovered until just cooked through, about 3 minutes. Transfer shrimp Fried parsley flecked shrimp whisk the eggs. whisk in the flour, water, salt and pepper. fold in the shrimp onion and parsley. heat oil on medium heat. drop rounded tablespoons of batter in the skillet and spread into a 2 1/2 inch round. cook each side for 3 minutes. Angel hair with shrimp sesame sauce Prepare pasta according to package directions; two minutes before pasta is done, add asparagus pieces. When pasta and asparagus are done, drain. Place oil, garlic and mushrooms in Wok. Saute for 3 to 4 minutes. Add soy sauce, sesame oil, brown sugar,